Grill

As an avid watcher of Korean dramas and an avid lover of food, I was always enamored of roasted sweet potatoes that I'd see characters buy from street stalls. The purple skin was charred, and the potato was toasty warm so that steam rose when it was broken open to reveal its fluffy yellow center. When I traveled to Korea for the first time, I resolved to eat one. It was everything I'd imagined. When I returned stateside and realized it took about an hour to grill these potatoes, I despaired. I then realized I could cut them and thereby the cooking time. I ended up drizzling them in sesame oil to prevent sticking since they no longer had their skin as a barrier on all sides. I added some seasoning in for kicks. ...and then I ended up consuming all three potatoes (which had been intended for a week of sides!) by myself.

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